Investigation of 3D printing of apple and edible rose blends as a dysphagia food

Abstract

The feasibility of using apple and rose as raw materials for the preparation of 3D printed dysphagic foods with independent (0.4%) and combined (0.4% in proportion 2:1, 1:1, and 1:2) addition of xanthan gum (XG) and basil seed gum (BSG) was investigated. Results showed that all inks with gum additions exhibited higher hardness, gumminess, stiffness and self-supporting ability than the control one, except for the ink added with XG alone. In comparison with the control sample, inks with higher XG addition (XG:BSG = 1:0, XG:BSG = 2:1, and XG:BSG = 1:1) possessed lower apparent viscosity and yield stress, while samples with higher BSG concentration (XG:BSG = 1:2 and XG:BSG = 0:1) displayed the opposite trend. Gum additions lessened the syneresis of inks, and samples with BSG addition alone displayed the lowest syneresis. 3D printed objects using Ink-C (XG:BSG = 2:1) presented high printing precision with good self-supporting ability and smooth surface texture. The tests as per the International dysphagia diet standardization initiative (IDDSI) revealed that the control and Ink-B (XG:BSG = 1:0) samples failed the spoon tilt test, while other four inks could be divided into level 5-minced and moist dysphagia diet. • Apple and rose blends were used for developing dysphagia diet using 3D printing. • Inks with XG and BSG at a ratio of 2:1 was feasible for printing and swallowing. • BSG could be used as a novel texturing agent for dysphagia management.